We serve a side salad with every sandwich and veggie burger at Claire’s. This one is our favorite combination during the summer, when our farmers bring us fresh ears of sweet corn and other vegetables straight from the soil.
6tablespoonsextra-virgin olive oil, divided
2 small shallots, coarsely chopped
½pound of organic penne or other pasta
1 basket of green and yellow wax beans, about ¼pound, trimmed and cut into thirds
4ears of sweet corn, kernels cut, about 4cupscorn kernels
15 each Sun Gold and red cherry tomatoes
½cup coarsely chopped Italian flat-leaf parsley
24fresh basil leaves
2clovesfresh garlic, sliced
Bring a covered pot of lightly salted water to a boil over high heat. Meanwhile, heat ateaspoon of the olive oil in a skillet over medium heat. Add the shallots and sprinkle with alittle sea salt. Cook, for about a minute, stirring frequently until the shallots have softened and are just golden. Set aside. Add the pasta to the water and cook according to package directions. Three minutes before the pasta should be done, stir in the green beans. About 2 minutes later, add the corn and cook until the pasta and the green beans are tender. Drain the pasta and the vegetables into a colander, then turn into a bowl.
Add the cooked shallots. Using two wooden spoons, toss to combine and to cool down the pasta and vegetables a bit. Quarter the cherry tomatoes, add them to the pasta, and toss to combine. Into a blender cup, place the parsley, basil, garlic, and the remaining 5tablespoons and 2teaspoons of olive oil. Add 2tablespoons of cold water. Add alittle sea salt and pepper. Cover and blend for about 30 seconds, or until somewhat smooth. Taste for seasoning. Pour over the pasta salad, using a spatula to scrape the blender cup. Toss to coat the salad. Taste for seasonings. Serve at room temperature or chilled for up to 1 day. Toss again just before serving.